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Author Notes: Risotto for breakfast? Why not? The steel cut oats take on an Arborio-like quality in this savory porridge. A great snowy morning dish to get you revved up for shoveling. - mrslarkin —mrslarkin

Food52 Review: Mrslarkin mentions that this is a great snowy morning dish, and I agree, but when I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy portobello mushrooms. This savory dish works well beyond breakfast and snowy days. I started off by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too. —macollins

In a medium-sized pot over medium heat, melt butter. Add onions and cook until translucent. Do not brown.

Add oats and stir to coat the grains with the butter/onion mixture.

In half-cup increments, ladle hot broth over oats and stir, as you would for risotto, until most of the broth is absorbed. Repeat this step until all the broth is absorbed, and oats are al dente, and still a little soupy.

Taste the oats for salt and add some to the pot if needed.

Add the peas and stir to combine. Turn off the heat. Fold in the cheese and cream. Let sit for a minute or so to let the oats absorb a little more liquid.

Wonderful versatile recipe. I've made it as written ( except used vegetable broth to make a great vegetarian version) and then subbed all sorts of veggies. Tonight it's butternut squash, absolutely delicious .

Oh my! This was REALLY good. I added a bit more parm and a handful of toasted pine nuts at the end....and served with spatchcocked chicken and Caesar salad. I'm ready to eat it for dessert! This is a keeper.

Congrats, on the CP, so well deserved! I was one of the testers for this dish, I loved it and will be making it over and over again. Here is what I wrote to the Editors:

I could not decide if it is porridge or risotto, but in either case it was yummy. A mix of crunchiness and creamy smoothness (make sure you follow mrslarkin's instructions carefully to achieve the right amount of both), in a bowl of hearty wholesomeness. I am not sure that I would crave it for breakfast, but brunch, lunch, dinner, and the snacks in between – bring it on!

i had put "quick chicken recipes" in search and this was on the 1st page for some reason. well i am sooo glad it was-this is what i made for dinner w/o the cream (cuz i had none) and we absolutely loved it with poached chicken breasts and raw veg salad. love risotto but find oats and barley are better for me. never thought of this-love it!

I've sent in my testers comments, but thought to add a variation here for others who are trying the recipe.

Working through the recipe I started off with a pre step 1, by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too.

When I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy Portobello mushrooms. The flavours in this savoury dish go well beyond breakfast and snowy days.